Comments on: Lemon and Olive Oil Yogurt Cake with Fresh Blackberry Limoncello Sauce

By: stilwater

stilwater — Mon, 06 Jun 2011 02:42:47 +0000

I left a review, too, but wanted to clarify here in the comments that my cake turned out rubbery, BUT I forgot to let it rest first so that might have been the problem. Also, it was better the morning after.

By: Aubrey

Aubrey — Mon, 06 Jun 2011 02:03:11 +0000

Thanks Ann!
@Momofgirlswcurls – Thanks! – sorry for taking so long to respond – For the limconcello sauce, I would bump up the lemon juice to 2 tablespoons then taste the sauce. You might have to add a little more sugar or thin it out with a little water. Let me know how it turns out!

By: stilwater

stilwater — Sun, 05 Jun 2011 15:06:50 +0000

Made this last night and while the flavor is great, the texture is just….weird. Super rubbery and chewy. I’ve made other olive oil cakes and they’re usually a bit lighter than this. Not sure what happened! The flavor and sauce were delish, though!

By: momofgirlswcurls

momofgirlswcurls — Fri, 03 Jun 2011 05:05:22 +0000

I love the recipe. Quick question…is there a non-alcoholic subsitution for the limocello? I’ll be making this for my little ones at home. Thanks.

By: Ann Grismore

Ann Grismore — Thu, 02 Jun 2011 21:32:28 +0000

Wow! This looks delicious. I love the flavor combination and can’t wait to try this!